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Brown Sugar Almond Pizzelle

Thin, crisp Italian cookies with just the right amount of sweetness.

Course Dessert
Cuisine Italian
Keyword baking, Cookie, Cookies, dessert, Italian, Pizzelle
Prep Time 5 minutes
Cook Time 20 minutes
Servings 20 servings


  • 1 1/2 cups all-purpose flour
  • ¼ cup almond flour*
  • 1 tsp salt
  • 4 oz unsalted butter (1 stick)
  • 3 lg eggs
  • 3/4 cup dark brown sugar packed
  • 1 Tbsp milk
  • 1/2 tsp vanilla paste


For the Pizzelle Batter

  1. In a large medium bowl, whisk together both flours and salt until well combined. 

    In a small saucepan melt the butter until it develops a nutty aroma and takes on a brown hue, this is unsurprisingly called browning your butter and adds a depth of flavor simply unattainable by any other method.

    In a large bowl mix eggs, sugar, milk, and vanilla until well combined. Add in your dry ingredients and mix again until a smooth batter forms. 


  1. Heat your pizzelle iron and using a pastry brush paint both sides of the hot iron with oil. Using a #30 portion scoop or a tablespoon, measure out your batter onto the iron, just north of the center of the plate. Putting the batter directly on the center of the plate generally leaves you with an ill-formed pizzella that is usually missing most of its top. Placing your scoop slightly above gives a much better end result.

    If making a lot of pizzelle, get a small cup of water to keep your scoop in between jobs. This prevents the batter from sticking to the scoop and makes your job easier and cleaner. 

Recipe Notes

-Feel free to make your own almond flour for this recipe by simply blitzing a ¼ cup of almonds in the food processor. When quite fine, add them to your flour and salt (no need to sift them) and continue the recipe per instructions.

-If planning ahead, feel free to make your pizzelle batter as far as 48 hours in advance storing the batter in an air-tight container in the refrigerator. When ready to use simply allow the batter to come back to room temperature (this should take about 30 minutes) before frying up the pizzelle. 

-Due to pizzelle’s relatively high-fat content, they keep very well, up to one week. For best results, store them between layers of paper towels to absorb excess moisture. Some would say in an airtight container, but we find that makes the pizzelle soft and droopy so in an effort to preserve their crisp texture place them in a tin or large flat box. If you do encounter soft pizzelle feel free to pop them into the oven for a few moments to bring them back to life before serving.